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Lud Hodges: "Southern Classic that originated from the Far Eas…" Read More
18Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch parsley (chopped, if available, TFD prefers to use ½ a bunch chervil and ½ bunch Italian parsley)
- 4 peppers (chopped, TFD prefers a mix of Anaheim, green, red yellow and orange bell peppers, as opposed to the original recipe using all green bell peppers)
- 2 onions (large, chopped)
- 1/4 lb. slab bacon (diced)
- 2 Tbsp. butter
- 1 can crushed tomatoes (preferably San Marzano)
- 1 tsp. mace (freshly-ground)
- 2 tsp. curry powder (best-quality, – TFD likes Penzey’s Maharaja curry powder)
- salt
- pepper
- 1 clove garlic (chopped)
- 1 Tbsp. thyme (freshly chopped, TFD addition)
- 2 whole chickens (. cut into pieces, TFD note: I personally would use all breast, bone in, skin on here, but go for whatever works for you!)
- paprika
- flour
- 1/2 cup currants
- cooked rice
- 1/2 lb. skinless almonds (slivered, preferably Spanish Marcona almonds)
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Reviews(1)
Lud Hodges 3 years ago
Southern Classic that originated from the Far East and remains a great dinner dish for a crowd ( “crowd pleaser” )